Preparation Steps

• In a large bowl, combine warm water, warm milk, and honey. Sprinkle the yeast over the top and let stand until foamy, about 5–10 minutes.
• Stir in melted butter, rolled oats, and salt. Add 3.0 cups of the flour and mix until a shaggy dough forms. Add the remaining 0.25 cup flour as needed to make a soft, slightly sticky dough.
• Knead on a lightly floured surface (or with a mixer and dough hook) until smooth and elastic, 8–10 minutes. The dough should be soft but hold its shape.
• Place dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 60–90 minutes.
• Punch down the dough, shape into a tight loaf, and place seam-side down in a greased 9×5 inch loaf pan.
• Cover and let rise until the dough crowns about 1.0 inch above the rim, 30–45 minutes. Meanwhile, preheat the oven to 375°F.
• For a shiny crust, whisk the egg with 1.0 tbsp milk and brush over the loaf. Sprinkle with 2.0 tbsp oats if using.
• Bake until deep golden brown and the internal temperature reaches about 190°F, 35–40 minutes. Tent loosely with foil if browning too quickly.
• Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.